Add the split peas (no need to pre-soak), onion, carrots, thyme, ham, chicken bouillon cubes and water to the slow cooker. Stir.
Cover and cook on low for 9-10 hours without opening the lid during the cooking time.
When cooking time is done, whisk the soup until creamy.
Ham bone directions:Want to use a ham bone instead of ham? Use 1 large or 2 small ham bones in place of the diced ham. When the cooking time is up, shred the ham off the bones and add to the soup. Discard the ham bones and fat.Want to use yellow split peas?Yellow split peas can be used in place of the green split peas.Soup too thick?Add a splash of water or chicken broth to get the soup back to the desired consistency.Chicken broth instead of chicken bouillon cubes?Omit the bouillon cubes and use 7 cups of chicken broth if desired.Can I make split pea soup into a freezer meal?You can make this into a freezer meal! You place all the ingredients in a ziplock bag (except the water) and freeze until ready to cook. Thaw, add contents of the bag to slow cooker, add water and cook as directed on the recipe card.Storage Instructions:Split peas soup will keep the fridge for up to 5 days or 3 months in the fridge. You will need to add water to thin out the soup for it will thicken considerably after storing.Can I use Hurst's Hambeens Split Pea Mix?
Yes, though Hurst's Spilt Pea mix package size is 20 ounces compared to the 16 ounces of split peas that I use in this recipe. Add 1 more cup of water if you use Hurst's Split Pea Mix.
Omit the chicken bouillon if you use the included ham seasoning packet. Be sure to wait until the end of the cooking time to add the ham seasoning packet.